RECIPE ON BOARD - PEARS AND ALMONDS PIE

Recipe Ingredients

1 shortbread roll

100 g ground almonds

6 ripe pears

75 g of sliced almonds

For the pastry cream

2 eggs + 1 yolk

30 g of Natsuc ( or sugar )

40 g flour

40 cl of milk

1/2 vanilla bean

Steps

1. Prepare the pastry cream: Boil the milk with half of the Natsuc then turn off the heat.

2. On top of a bowl, scrape the black seeds from the split pod, add the rest of Natsuc, whole eggs, yolk and whisk vigorously. Still whisking, pour in the sifted flour and the milk in a trickle.

3. Return everything to the saucepan and cook over medium heat, stirring constantly with a spatula. As soon as the cream has thickened, pour into a bowl, let cool. Pour the almond powder into the warm cream. Let cool.

4. Preheat the oven to th 6 (180 °). Unroll the dough in a tart mold, cover it with baking paper and dried beans, bake for 10 min of white cooking. Take it out of the oven and remove the paper and beans.

5. Peel the pears, cut them into quarters, remove the core and seeds. Cut each quarter into thin slices without going all the way.

6. Spread the almond cream on the dough, lay out the pear quarters, pressing down a little so that they fan out. Bake for 20 min.

7. Meanwhile, toast the slivered almonds 2-3 min in a dry pan. Take the pie out of the oven, sprinkle it with toasted almonds and put it back in the oven for 5 minutes. Serve it warm or cold.